Social media is all well and good, but you can’t beat good old fashioned word of mouth when it comes to eating out.

With new restaurants opening almost daily here in Glasgow, it can be hard to keep up - but once in a while, something special happens. There are just a handful of places that encourage buzz, not through Facebook or shout food bloggers, but through those in the know, those who stumbled upon a new sign and having been raving about the chargrilled octopus ever since.

Five March is just that kind of gem.

(Image: Five March/Facebook)

We headed along to investigate what’s happening in a small leafy corner of Charing Cross, right on the edge of Kelvingrove Park - and why so many people are raving about it.

Where is it and what’s it like?

Blink and you’d miss it, unless it’s a sunny day and people are lining the small terrace outside on Elderslie Street (a sun trap, we’re told, as Sunday drinkers start to show up for an al fresco pint).

A small door and tiny sign gives way to a huge space inside, with rows of tables leading up to a well-stocked bar, each surrounded by leafy plants and decorated with a tiny cactus. So far, so trendy. DJ sets complete the vibe on Friday and Saturday nights, but on a breezy Sunday afternoon, the atmosphere is cool but family (and dog)-friendly.

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What did you have?

The plates are sharer style, and we chose four between two of us - an ample amount of food, although we could have scoffed more if we tried hard enough.

First up, wild mushrooms with chilli and garlic, soft polenta and brioche croutons - a light and airy dish, the mushrooms fresh and bursting with natural earthy flavour.

(Image: Glasgow Live)

Fried potatoes with almond and garlic puree, rosemary and thyme came piled high, and good job too - imagine the best roast potatoes you’ve had and you’re just about there; so crispy on the outside and fluffy on the inside, packing a salt and herb kick. If you run out of tatties then you’re going to want some bread to mop up that puree, grainy and hummus-like in texture and so rich in garlic that you’ll want to scrape every last bit off the plate.

The lamb shoulder with onion puree, french peas and anchovy was the winner on taste, delivering slow-cooked, rich and succulent meat alongside trimmings you’d expect on your Sunday roast, but altogether more refined.

(Image: Glasgow Live)

And we had to try the best looking dish on the menu - an Instagrammable chilli octopus with corn, radish, pink grapefruit and puffed rice. It’s one for seafood purists - and not for the squeamish, with its chargrilled tentacle curled menacingly as if guarding the other ingredients - but if you’re an adventurous eater then it’s a must try, charred corn working well along with zesty puddles of grapefruit.

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What else is there?

There are dishes I’ll be back to try; coconut panisse with eggplant romesco and pickled cauliflower, or maybe mussels with chilli jam, coconut sambal and charred toast - it’s not a big menu, but there’s not a dish I’d turn down, now that I know they’re in safe hands.

There are desserts too; chocolate parfait with peanut butter granola would probably win out for me, although lemon curd or cornflake pannacotta sound like winners as well - and there's a brunch menu and rolling list of specials (all shared on Facebook if you fancy a drool).

(Image: Glasgow Live)

How much all in?

Our bill for two came to £44, including two cocktails, with dishes ranging from £4 (the potatoes) to £10.50 (the lamb) - two would feed you comfortably, but we won’t judge if you’re feeling greedy.

The verdict?

There wasn’t a bad dish among them, proving Five March as a place for grown up cooking, without the fuss and pomp of fine dining. It’s a trend that’s growing here in Glasgow, from the glorious places at Gather by Zique to international flavours at Nonya - even the trendy brunch spots of the southside like Gnom and Cafe Strange Brew - all proving that the city has a taste for new flavours and concepts far beyond the steak-and-chips of old.

Five March has my vote for one of the most exciting openings this year so far.